From grapes harvested from several parcels which include a mix of stones and marne with south-southeast exposure. After a manual harvest, the grapes are pressed and the fermentation proceeds for approximately 30 days. Both remontage and pigeage are done but the degree to which they are practiced depends on the structure of each vintage. Sixty percent of this cuvee is aged in barrel and 40% in stainless steel for one year. The wine is then assembled and, for an additional eight months, is aged in stainless steel before being bottled approximately two years after harvest.
